(Cooked Saturday) Great dumpling filling, but eaten in a completely different way as we can't use dough in our house. Covered in rice paper and enjoyed as mock spring rolls, but easily turned into a dumpling dish. Here's the recipe:
- 1 lb Jiu Cai (minced)
- 2 lb Ground Pork
- 1 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 1/4 cup Rice Wine
- 3 Eggs
- 2 tbsp Sesame Oil
Toss the jiu cai in the ground pork with hands. Toss in the remaining liquids and mix. Beat eggs lightly together and mix with hands into the pork and jiu cai. If used in dumplings, may want to use a little bit of corn starch to hold the dumplings together. Fill each dumpling skin with a heaping tbsp of filling and fold up, pinching the sides. Either pan fry or boil them. Enjoy with soy sauce with strips of ginger within.
We pan fried the filling since we couldn't make dumplings. Still great, with much leftover. Price for the dish came out around $8. I hope someone enjoys making great dumplings out of this stuff. Cheers.
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